Used as a garish for soups. Also the removal of corn from its husk, and the shelling of beans and peas.Sift The working of ingredients through a sieve to form a fine powder; also used to aerate flour when baking. Sometimes combined with chopped ham or scallops.Entrecôte Sirloin steak.Entrée The term used to refer to something served before the main course but is used now to refer to the actual main course.Entremets Dessert or sweet, but not including pastries.EscalopsA thin slice of meat that is often pounded out to make it thinner.FarceStuffing.Flamber or Flambé To set alcohol on fire.Frappé Something that is iced or set on or in a bed of ice.Fricassé A stew made from poultry, meat or rabbit that has a white sauce. Also to slice or cut foods.
If so, you're in the... IDDBA - Bakeries rely on the appeal of their... Our machinery is designed to handle both... Did you take an hour for lunch today? A French word meaning ‘shell’.Escarole Endive salad.Espagnole Brown sauce.Essence De Volaille A very strong, saltless, chicken stock produced by sweating chicken trimmings in butter with mushrooms, covered with a white stock, and boiled slowly for an hour.Estomac A French term indicating the stomach of an animal.Estouffade Traditionally a brown stock, but more commonly a beef stew.Etamine A muslin cloth used for straining sauces, soups and other liquids.Etuver To stew, braise or steam meat in its own juice. Further, Findlay Foods does make any warranty or representation regarding the results that may be obtained from the use of this website, the accuracy or reliability of any information obtained through this website or the quality of any products, services, websites, information or other material obtained by you through this website or as a result of this website. Derived from the old French word crespe meaning ’curled’.Croquant A French term indicating crisp crackling.Croquettes Cooked foods, often potatoes, moulded into cylinder shaped pieces, egg, breadcrumb and fried. Fines Herbes: A classic mix of herbs — parsley, chives, tarragon and chervil — used in traditional French cuisine. Derived from the Latin word farcire meaning ‘to stuff’.Farinaceous Any food that contains or consists mainly of starch; potatoes, rice and noodles for example. Named after the 19th century French nobleman Francois Rene de Chateaubriand.Chaud-Froid A creamed veloute, béchamel or demi-glace with added gelatine or aspic that sets when cold and is used for masking cold savoury foods. Mijoter - To cook something slowly on the stovetop with the lid on. Also referred to as ’criadillas’.Annoncer To call out orders in a kitchen or restaurant.Antipasti Food served at the beginning of an Italian meal, either as a starter or as a snack. Also to shred finely.Clarify To clear stocks, soups or cooking fats.Cloche A round silver, metal or glass cover designed to keep food hot. Literaly translating as ‘fried mixture’.Friture Frying fat or oil, also a pan set-aside containing hot oil or fat and used for frying.Froth A mousse. 4) Rice cooked in a white consomme and blended into a smooth paste when cooked. blanchir. Head of a section. Marmite French word for a covered earthenware container for soup. Master chef: A chef demonstrating exceptional ability, knowledge and skill.Chemise The lining of a mould with a savoury jelly or fruit ice cream.Chiffon A term describing a food with a light fluffy texture, usually created by the addition of whipped egg white or gelatine. Used in Russian cookery.Viandes Indicates meat dishes.Voiler A French term describing small pieces of confectionary coated with spun sugar.Vol-Au-Vent A puff pastry case.

Used as a thickener for sauces or soups. For example salmon amandine. The finished food is referred to as au gratin as in au gratin potatoes.Hors d'Oeuvres First course or appetizer.Jus or Jus de Viande The juices that occur naturally from cooking.Jus LiéA thickened gravy.LiaisonIngredients used for thickening sauces, soups or other liquids.Macédoine Small diced mixed vegetables, usually containing at least one root vegetable. To successfully pull off French cooking, you need to have a deep appreciation for food and learn the fundamental French cooking basics. Roux. On this page you will find terms that begin with the letters A to F. Look here for French cooking terms that begin with the letters G to Z. French Cooking Terms . Derived from the old French word pasticier meaning to ‘make pastry’.Patty A small flat individual cake, produced from minced meat, vegetables or other ingredients.Pauillac A milk fed lamb.Paupiette A French term meaning a thin strip of meat, poultry or fish rolled in a stuffing and then poached.Paysanne Literally means in a county style, usually vegetables cut into 15mm round or square shapes. To cut a groove or channel in a mushroom.

A French word translating as ‘between the rib’.Entrée A light dish or appetiser served before the main course during a formal dinner.
Derived from the Spanish word salpicar meaning ‘sprinkle with salt’.Sauté To cook quickly in shallow oil.

Usually poached or baked in small moulds using a bain marie, and served with a strongly flavoured sauce.Muslin A thin loosely woven cotton fabric, originally used to wrap butter, and traditionally used to strain soups, sauces, etc. photo courtesy of Stephen Harlan, flickr. To skim.Desosser To bone, the removal of bones from meat, poultry, etc.Dessaler A French term indicating the removal of salt.Devilled The addition of hot condiments.Diable Devilled.Dice To cut food into small equal sized cubes.Dorer To cook a food until it is a golden-brown colour.Double De Mouton The two legs of mutton or lamb cooked whole and in one piece.Douilles Piping tubes.Dress The cleaning, trimming and garnishing of food ready for presentation.Duxelles Finely copped mushroom and shallots, sweated in half oil and butter then seasoned and garnished with fresh chopped parsley. Panade A very thick mixture, usually made from a combination of flour, butter and milk, that is used as a base for dishes such as soufflés and fish cakes. Derived from the Latin word cruditas meaning ‘raw’.Crustaces et Coquillages Indicates shellfish.Cuisine A style of cooking noted for its high quality. Beurre Noisette: Butter that has been cooked until it turns a golden brown color, often used to sauce fish. Also the French term for white.Blanch The placing of root vegetables into cold water or green vegetables into boiling water, brining to the boil, draining off and then refreshing in cold water. Derived from the Latin word conficere meaning ‘put or make together’.Consommé A basic clear soup.


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